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The Best Chocolate Mint Cookie Layer Cake Recipe

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The Best Chocolate Mint Cookie Layer Cake Recipe has 3 layers of dark and rich chocolate cake with a hint of mint flavor. Next it’s soaked in a Fresh Mint Syrup for an extra punch of flavor. Lastly, the cake is filled and frosted with a light and airy Whipped Ganache frosting and topped with a Dark Chocolate Drizzle!

Chocolate Mint Cookie Layer Cake on green cake pedestal.

Cookie Alterative

The guest star in this cake are those beloved Thin Mints that are so popular this time of year. If you happen to stumble upon this recipe and Thin Mints are not in season, check out the list below for some suitable alternatives.

  • Keebler Grasshoppers cookies
  • Back to Nature Fudge Mint cookies
Overhead shot of Chocolate Mint Cookie Layer Cake on green cake pedestal.

Dark Chocolate Cake

Unsweetened chocolate and Dutch-processed cocoa powder are used to achieve this cake’s rich chocolate flavor. Plus, the Dutch-processed cocoa is less acidic than natural cocoa and helps with browning.

Brown sugar and espresso powder also help enhance the chocolate flavor in The Best Chocolate Mint Cookie Layer Cake Recipe!

How To Accurately Measure Boiling Water

Bring a small saucepan of water to a boil, then measure out the desired amount.

Fresh Mint Syrup

For an extra layer of mint flavor, I added some Fresh Mint Syrup on top of each cake layer. You can add as much or as little as you like. Don’t feel like you have to use all of it. The syrup is pretty strong in flavor.

Fresh Mint Syrup Variations

Try using fresh basil, rosemary or thyme in place of the mint for additional variations for other cake recipes.

Whipped Ganache

The whipped ganache in this cake is light and silky with a kick of real chocolate flavor. Best of all it’s simple to make but take note, it needs at least 6 hours to chill before whipping. I prefer to let it chill in the refrigerator overnight, so plan accordingly.

Assembly Tips

  • Poke a few holes over each cake layer so the Mint Syrup can soak into the cake. Let the cake layers sit for at least 15 minutes before continuing the assembly process.
  • Be sure to center the cake layers on the cake board. This will be important when it comes to frosting the cake.
  • Use a 2/3 measuring cup to measure out the amount of ganache needed to spread onto the cake for the filling.
  • Always use a crumb coat to seal in loose crumbs and to give you a good base from which to start the cake decorating process.
  • Apply a large amount of whipped ganache on top of the chilled crumb coated cake and spread out evenly.
  • Use a lined acrylic disc that is even with the bottom cake board and use a piping bag to apply more whipped ganache on to the sides of the cake.
  • Smooth the sides of the cake out with a cake scraper and cake turntable.
Chocolate Mint Cookie Layer Cake on green cake pedestal.

Dark Chocolate Drip

I couldn’t resist adding a Dark Chocolate Drip to this cake (and of course chocolate mint cookies)! It’s the perfect final touch. And best of all, it’s incredibly easy to make. You only need 3 ingredients.

  • chopped chocolate
  • heavy whipping cream
  • unsalted butter
Chocolate Mint Cookie Layer Cake sliced on a green plate.

Cake Decorating Tools

Baking Schedule

  • Day 1: Make mint simple syrup, bake cake layers and start ganache.
  • Day 2: Whipped ganache, assemble, decorate and serve.
Chocolate Mint Cookie Layer Cake sliced on its side on green plate.

Make Ahead

  • Mint Simple Syrup can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrapped, stored in an airtight container in the refrigerator.
  • Ganache can be made up to 2 days in advance, covered with plastic wrap on the surface in the refrigerator. Whip the ganache the day of assembly.
Close up of cake layers on cake pedestal for Chocolate Mint Cookie Layer Cake.

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Close up slice of Chocolate Mint Cookie Layer Cake with fork.

Suggested Recipes


The Best Chocolate Mint Cookie Layer Cake Recipe

The Best Chocolate Mint Cookie Layer Cake Recipe

Yield: 12
Prep Time: 30 minutes
Cook Time: 33 minutes
Additional Time: 6 hours 40 minutes
Total Time: 7 hours 43 minutes

Three layers of dark chocolate cake baked with a hint of mint flavor and filled and frosted with Whipped Ganache and garnished with Dark Chocolate Drizzle with chocolate mint cookies.

Ingredients

SPECIAL EQUIPMENT

  • 3 8-inch round cake pans
  • Non stick baking spray
  • Stand mixer
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Small offset spatula
  • Piping bag
  • Wilton piping tip #1M
  • Thin Mint Cookies, cut in half, for garnish
  • Andes Mint chips, for garnish

DARK CHOCOLATE CAKE

  • 1 ½ cups (7 ½ ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 ¼ cups boiling water
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 10 tablespoons unsalted butter, at room temperature, about 65-67 degrees)
  • 1 ½ cups (10 ½ ounces) packed light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon mint extract

FRESH MINT SYRUP

  • ½ cup (3.5 ounces) granulated sugar
  • ½ cup water
  • 4 sprigs fresh mint

WHIPPED GANACHE

  • 14 ounces bittersweet chocolate, chopped
  • 4 cups heavy cream
  • 1/4 teaspoon mint extract

DARK CHOCOLATE DRIP

  • 6 ounces semi sweet chocolate, chopped
  • ¾ cup heavy cream
  • 2 tablespoons unsalted butter, cut into 4 cubes

Instructions

DARK CHOCOLATE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, vanilla and mint extract until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
  4. Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  5. Let cakes cool in their pans for 10 minutes, then invert the cakes from their pans onto a cooling rack to cool completely (about 2 hours).

FRESH MINT SYRUP

  1. In a small saucepan, combine the sugar, water, and mint. Heat mixture over medium-high heat until it reaches a boil. Stir to dissolve the sugar. Remove the mixture from the heat and let steep, covered for 20 minutes. Strain the mint from the syrup and set aside until ready to use.

WHIPPED GANACHE

  1. Place the chocolate in the bowl of a stand mixer.
  2. In a medium saucepan, bring the heavy cream, to a gentle boil over medium-high heat. Pour the hot cream over the chocolate in the mixer bowl and let stand for 2 minutes to melt the chocolate. Whisk together until melted and smooth. Add in the mint extract. Cover the surface of the ganache with plastic wrap and chill in the refrigerator for 6 hours or until firm enough to whip.
  3. Once the ganache is firm enough to whip, attach the whisk attachment to the stand mixer and beat the ganache on medium-high speed until it forms medium peaks and is firm enough to spread, about 1-2 minutes. Do not overbeat.

ASSEMBLE

  1. Poke a few holes on top of each cake layer with a wooden skewer. Brush some of the Mint Syrup over the top of the cakes and let the cakes sit for 15 minutes to absorb the syrup.
  2. Center one cake layer on a 8-inch round cake board and set on a cake turntable with a nonslip mat. Spread about 2/3 cup Whipped Chocolate Mint Ganache on top in an even layer, smoothing out to the edge of the cake. Place a second cake layer on top and spread another 2/3 cup Whipped Chocolate Mint Ganache on top in an even layer. Place the last cake layer on top (bottom side up).

CRUMB COAT

  1. Apply a thin coat for ganache over the top and sides of the cake creating a crumb coat. Chill the cake in the freezer for 15 minutes or the refrigerator for 30 minutes.

DECORATING

  1. Line an 8-inch round acrylic disc with parchment paper attached with a small amount of ganache. Apply a generous amount the ganache to the top of the chilled cake and spread out with an offset cake spatula in a smooth and even layer. Place the lined acrylic disc on top of the cake (parchment side down) making sure the disc lines up with the bottom cake board. Apply more ganache to the sides of the cake unit the top disc and bottom cake board are completely covered in ganache.
  2. Using a cake scraper, apply the scraper to the bottom cake board and top acrylic disc and slowly rotate the turntable until the ganache in smooth. Fill in any gaps with more ganache and continue to rotate the turntable until smooth. Chill the cake in the freezer for 15 minutes, or the refrigerator for 30 minutes before removing the top acrylic disc.
  3. Insert a small offset cake spatula under the acrylic disc (but over the parchment paper) and gently rotate the turntable until the disc releases. Peel off the parchment paper. Smooth and fill in any gaps with more ganache if needed. Chill the cake in the freezer or refrigerator while you prepare the Chocolate Drip.

DARK CHOCOLATE DRIP

  1. Place chopped chocolate in a heat proof bowl.
  2. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and stir until melted. Let cool for 15 to 20 minutes before using.
  3. Do a test drip on the back of the cake to be sure the chocolate drip is the right consistency. It should be liquid but not hot. Spoon drips to the side of the cake. Apply more chocolate to the center of the cake and smooth with an offset spatula until the chocolate meets the chocolate drips on the side. Once the cake is covered in chocolate drips chill the cake in the freezer or refrigerator until the chocolate drips are set, before adding decoration to the top of the cake.


DECORATING

  1. Fit a piping bag with Wilton piping tip #1M and fill with remaining ganache. Pipe swirls around the top edge of the cake. Place a chocolate mint cookie between each swirl. Transfer cake to a cake pedestal and serve.

Notes

Storage: Cake can be stored in an airtight cake container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 995Total Fat: 81gSaturated Fat: 47gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 215mgSodium: 322mgCarbohydrates: 57gFiber: 9gSugar: 26gProtein: 14g

*Nutrition information is an estimate and will vary.*

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